Yield: Six ½ cup servings (or 3 cups)

Ingredients

• Two 5 oz cans albacore tuna packed in water, drained
• ⅓ cup cucumber, peeled and diced
• ⅓ cup red onion, finely chopped
• ½ cup black olives, sliced
• ½ cup green olives, sliced
• 4 tsp capers 
• 2 Tbsp extra virgin olive oil
• 1 Tbsp lime juice

Instructions

1. Blend together all above ingredients in a medium size bowl.
2. Serve cold and garnish as desired.
3. Store leftover salad in the refrigerator in an airtight container for up to 3 days.